{"id":11368,"date":"2017-01-26T23:46:02","date_gmt":"2017-01-26T23:46:02","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=11368"},"modified":"2017-01-26T23:46:02","modified_gmt":"2017-01-26T23:46:02","slug":"sauteed-garlic-herb-marinated-squeteague-collards-garlic","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=11368","title":{"rendered":"saut\u00e9ed garlic-herb-marinated Squeteague; collards, garlic"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-11369\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/01\/Squeteague_collards.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>This is <a href=\"http:\/\/food.hoggardwagner.org\/2016\/09\/27\/sauteed-herb-marinated-squeteague-squash-olives-mint\/\">a wonderful fish<\/a>, and the simple recipe I used last night allows its own virtues to be fully savored.<\/p>\n<p>The image immediately below is of the fillets in the marinade, and the\u00a0bowl of uncooked washed and cut greens).<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-11377\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/01\/Squeteague_collards_uncooked.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>two 7 1\/2-ounce fillets of\u00a0<a href=\"http:\/\/www.edc.uri.edu\/restoration\/html\/gallery\/fish\/squet.htm\">Squeteague<\/a> (aka &#8216;Weakfish&#8217; or Sea\/Ocean Trout) from American Seafood Company,\u00a0marinated for about half an\u00a0hour on the counter\u00a0in a mix of a little olive oil, one minced garlic clove, and 5\u00a0different herbs (2\u00a0crushed fresh bay leaves from West Side Market, fresh oregano from Stokes Farm; fresh parsley, thyme, and mint from Eataly; and fresh tarragon from Whole Foods), drained, saut\u00e9ed\/fried\u00a0for about 2 minutes in a heavy,\u00a0lightly-oiled (one tablespoon), tin-lined oval\u00a0copper pan which had been pre-heated to medium-hot, skin-slide down first, the fillets then turned and cooked for another minute, until opaque and firm, drizzled with some of the marinade and served<\/li>\n<\/ul>\n<p>Resting inside a tub in the Greenmarket earlier that day &#8211; near\u00a0the end of January &#8211; the collards were totally irresistible.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-11378\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/01\/collards.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>young collards from Norwich Meadows Farm,\u00a0cut as a very rough chiffonade, braised until barely softened inside a heavy enameled cast iron pot in which one halved clove of quartered garlic from Lucky Dog Organic Farm\u00a0had first been allowed to sweat in\u00a0some olive oil, the greens\u00a0finished with salt, pepper, and a drizzle of olive oil<\/li>\n<\/ul>\n<p>There was a very good cheese course, but I neglected to photograph it.<\/p>\n<ul>\n<li>three\u00a0cheeses, &#8216;Arethusa Blue&#8217;, a Connecticut blue cow cheese from Eataly, Consider Bardwell&#8217;s \u2018Slybro\u2019 goat cheese, and their\u00a0\u2018Barden\u2019 blue cow cheese, served with slices of a very fresh, extraordinarily\u00a0delicious <a href=\"http:\/\/www.shewolfbakery.com\/breads\/\">She Wolf Bakery sourdough baguette<\/a><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>the wine throughout was a California (Napa) white,\u00a0<a href=\"https:\/\/us.nakedwines.com\/wines\/sin-fronteras-chardonnay-napa-2015.htm\">Sin Fronteras Chardonnay Napa 2015<\/a>, from <a href=\"https:\/\/us.nakedwines.com\/\">Naked Wines<\/a><\/li>\n<li>the music throughout was <a href=\"https:\/\/www.amazon.com\/Bruckner-Daniel-Barenboim-Philharmonic-Orchestra\/dp\/B0012FB58S\/ref=as_li_ss_tl?ie=UTF8&amp;linkCode=sl1&amp;tag=hoggardwagner-20&amp;linkId=ae8dcf37121251713bb54f06db36501c\">Anton Bruckner&#8217;s Symphony No. 6, Daniel Barenboim conducting the Berlin Philharmonic Orchestra<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>This is a wonderful fish, and the simple recipe I used last night allows its own virtues to be fully savored. The image immediately below is of the fillets in the marinade, and the\u00a0bowl of uncooked washed and cut greens). two 7 1\/2-ounce fillets of\u00a0Squeteague (aka &#8216;Weakfish&#8217; or Sea\/Ocean Trout) from American Seafood Company,\u00a0marinated for &hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-11368","post","type-post","status-publish","format-standard","hentry","category-meals-at-home"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/11368","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11368"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/11368\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11368"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11368"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11368"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}